Lemongrass – Creme Brulee
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 550 ml sweet cream
- 150 ml milk
- 120 g suar
- 1 vanilla pod, halved, without the pulp
- 8 egg yolks
- 3 stalks lemongrass
- 1 lime (s), untreated, the zest it
- Cane sugar for caramelizing
Print Recipe
Pin Recipe Instructions
- Cut the lemongrass lengthways and simmer gently for about 12 minutes with the cream, milk, sugar, lime zest and the vanilla pod (the pulp can be used for other purposes). Then pass through a hair sieve and refrigerate.
- Stir the egg yolks until smooth and mix with the flavored cream mixture. Fill small timbale shapes about 70% each with it.
- Cook in a water bath in a preheated oven at approx. 90 ° C for approx. 1.5 hours.
- Let cool down. Then sprinkle with cane sugar and caramelize it with a burner (can also be used under the grill of the oven if necessary). Serve immediately.
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